Baked Ham with Orange-Pepper Glaze

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  • Level: Intermediate
  • Total: 5 hr 30 min
  • Prep: 15 min
  • Inactive: 1 hr 15 min
  • Cook: 4 hr
  • Yield: 10 to 12 servings
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1 9-to-10-pound fully cooked bone-in ham (butt half)

Finely grated zest and juice of 1 orange

2 cups low-sodium chicken broth

3 tablespoons unsalted butter, melted

1/2 cup hot pepper jelly

1/2 cup whole-grain mustard

1/2 cup packed light brown sugar

1/4 cup orange marmalade

1/4 cup sherry vinegar

2 tablespoons chopped fresh thyme

1 teaspoon ancho chile powder

1 teaspoon ground coriander

1/2 teaspoon cayenne pepper


  1. Remove the ham from the refrigerator 1 hour before baking. Trim off any skin, leaving an even layer of fat (about 1/2 inch thick). Use a sharp paring knife to score through the fat in a diagonal crosshatch pattern without cutting through to the meat. Place the ham, flat-side down, on a roasting rack set in a large roasting pan.
  2. Position a rack in the lower third of the oven; preheat to 350 degrees F. Combine the orange juice, 1 cup chicken broth and the melted butter in a measuring cup. Pour over the ham and tent with foil. Bake, basting with the pan juices every 30 minutes, until a thermometer inserted into the thickest part of the ham registers 130 degrees F, 2 to 2 1/2 hours.
  3. Make the glaze: Remove the ham from the oven, spoon out about 1/4 cup of the pan juices and transfer to a medium bowl. Whisk the pepper jelly, mustard, brown sugar, marmalade, vinegar, thyme, chile powder, coriander, cayenne and orange zest into the bowl.
  4. Brush the ham with about one-quarter of the glaze. Add the remaining 1 cup broth to the pan. Return to the oven and bake, brushing the ham with more glaze twice (reserve some for finishing), until the surface is caramelized and a thermometer inserted into the thickest part registers 140 degrees F, 1 1/2 to 2 more hours. Transfer the ham to a cutting board. Brush with the reserved glaze; let rest 15 minutes before carving.

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